Mozzarella and Sun-Dried Tomato Bread
Mozzarella and Sun-Dried Tomato Bread is a savory and tasty Italian-style bread for the breadmaker. This recipe includes mozzarella cheese, reconstituted sun-dried tomatoes and is seasoned with garlic powder, basil and oregano. It's terrific served with chili or soup on cold, winter nights. The combination of flavors in this home baked bread is so mouthwatering. This recipe makes a 2-lb. loaf.
Ingredients
- 1 1/4 cups hot water
- 3 tbsp. olive oil
- 3 tbsp. sugar
- 1 3/4 tsp. garlic powder
- 1 tsp. salt
- 3 3/4 cups bread flour (Use Bread Flour, NOT all purpose flour)
- 3/4 cup mozzarella cheese shredded
- 3/4 cup sun-dried tomatoes rehydrated and chopped
- 1 1/2 tsp. basil
- 1 1/2 tsp. oregano
- 2 1/2 tsp. bread machine yeast (I recommend Fleischmann's)
Instructions
- Layer bread ingredients in bread machine in order listed.
- Select basic bread cycle.
- Makes a 2-lb. loaf.
- Allow bread to cool about 15 minutes before buttering top and sides to prevent crust from hardening.
- Cool 15 more minutes before cutting bread down into slices.
- About 10-12 slices.
Notes
NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
NOTE: To reconstitute the tomatoes: place sun-dried tomatoes in a measuring cup. Add very hot water and allow tomatoes to sit in the water about 5 minutes. Drain and chop before using in recipe.
Recipe adapted from Cooks Recipes.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!